25 Feb Maude Journeys South Australia
To kick off 2020, Maude journeyed to South Australia as the region to be the focus of their tasting menu from January through March. South Australia is in the southern central part of the country where it is nicknamed the “Wine State. It is home to Adelaide, the Barossa Valley, McLaren Vale, Clare Valley and Coonawarra. It is a diverse region that includes the coastline and the outback, providing an array of ingredients including wattleseed, quandong (a native peach), mountain pepper, lemon myrtle, native watercress, pandanus and strawberry gum, to showcase in a delicious menu. In addition to the diverse ingredients foraged, the Maude team was also influenced by the fresh seafood sourced from the coast. Oysters, mussels, cockles, limpets, spiny lobsters, Eastern School prawns, and freshwater crayfish are all thriving in the southern waters. They were inspired by chef Maggie Beer, an Australian legend who runs a cooking school and farm shop which is home to peacocks, olive groves, a quince orchard and a lake. And they visited Hutton Vale, where 3,000 merino sheep roam and are raised for their wool and meat. We began with a bottle of Rieslingfreak No. 4 Riesling from Eden Valley that was fresh and aromatic with notes of lemon, lime, white flowers and slate with bright acidity.Our South Australian meal at Maude was per usual an exceptional, memorable meal. But, we also enjoyed it while Australia has been suffering with horrendous fires. According to Maude, the friends and beautiful places they visited have remained safe during this devastating time in Australia. However, many others have not been as lucky. So, during the South Australia menu from January through March 2020, Maude is donated 100 percent of the profits from the menu to Drought Angels, Curtis Stone’s #Commit2One partner for the year. That makes our journey to South Australia with Maude an even more extraordinary meal.
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